The festival is Sept 27 & 28.
I'm doing probably 2 cases of butts each day (or the night before each day) for serving in the food tent.
The smoked chicken dinner is Saturday, the 28th.
Yes, the chicken all needs to be done and ready to serve at the same time. I don't want to hold chicken quarters, so I do plan on cooking all at one time if possible.
My thinking is that if I can get a big enough smoker to cook all of the chicken, then I'd just use that smoker to do the butts on Friday morning and also Sat morning. Then it would be freed up to do the chicken on Sat afternoon. Dinner service (chicken) is at 5:30.
18.5", 22.5" OTS
Large BGE (chambersuac's)
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team